Quotes

Friday, March 19, 2010

This is a perfect Friday to make these Poppers, its spring break, kinda a party atmosphere going on....Sit outside, enjoy the spring air....or order a Netflix Flick get cozy and chow down. Looks like your making your self a pretty good night!

Slice each pepper from the tip to the stem and gently "gut" it removing the seeds and pith. After you have removed as much of the pith and seeds as you can, rinse under COLD water. Leave the stems intact, they make great handles for pulling the poppers out of the oil.

After the cream cheese is softened, gently mix in the shredded cheeses until everything is uniformly combined.

Stuff the jalapeños. I do it by hand or with a baggie with a corner cut off. Make sure that the pepper can close most of the way after it's stuffed.

Preheat the deep fryer, and remember that the oil that you use for this shouldn't be used for anything else unless you want it to taste like jalapeños.

The beer batter that coats them is one part beer and one part flour. When you mix it, make sure that there are no lumps.

Dunk each pepper in the batter as you want to cook them. If you try to batter them beforehand, the batter will slide off the surface. The peppers are done when they are a medium to dark golden, and they float.

They will be VERY HOT when the come out of the fryer, so let them cool for a few minutes, dunk into your favorite sauce, I like the cooling affect of Ranch.

Have your self a Margarita or your fav beer.

I'm opting for a Margarita!!

Here is a recipe for one of my fav Margaritas, " Baby Phat Cat Margarita"